Dough composition and process of making the same



Patented Sept. 24, 1929 v 1 1,729,409-

' UNITED STATES PATENT OFFICE JOHll' RAYMOND WHITE, OF LONG ISLAND CITY,NEW YORK DOUGH CO L POSITION AND PROCESS OF MAKING THE SAME No Drawing.Application filed March 22, 1928. Serial No. 263,969.

This invention relates to a dough compositured or glntenized andsubstantially elimtion and process of making the same; more inate-thetime factor usually allowed after the particularly to a composition forleavening addition of yeast to a dough batch for gluor maturing breaddough involving yeast as tenizing or maturing purposes. My invenacomponent thereof and the process of'malr; tion enables one unskilled indetermining the ing a dough batch therefrom. proper characteristics ofthe dough batch to It is an object of my invention to prepare a quicklyand eiliciently prepare dough for bread leavening or maturingcomposition inbaking purposes merely by completely and volving yeast asa component thereof, which uniformly incorporating the ingredients ofwill materially shorten the time required for the doughrbatch without,any danger of almaturing the bread dough or the time elapslowing animproper time for glutenizing or ing between the. preparation of a doughmaturing the dough and Without any danger batch, the addition of theleavening comof wastage by spoiling the dough-batch.

ound and the-baking. It is contemplated My invention has particularutility in coni y my'invention to prepare a yeast which nection withdough batches where special may be added toadough batch in the ordinarymineral salts have been added to the flour manner and eliminatesubstantially entirely with a View towards activating the yeast or thetime necessary for maturing the dough -where a large quantity ofmaterial may be batch so that upon the addition of the yeast to addedfor flavoring purposes, such as salt,

) the dough batch there is merely required the which also assists in theglutenization of the thorough admixture of the ingredients, do'ugh. Myinvention contemplates the whereupon the dough so prepared maybeimpreparation of a yeast including mucic acid mediately spread and cutor arranged for as a component thereof, the composition thus bakingwithout awaiting the normal period prepared serving to almostimmediately ma- 3 for glutenizing of the dough. ture the dough.

Where I add ordinary liquefied yeast to a In the addition of mucic acidto a dough dough batch, particularly yeast which has batch, I have foundthat a great deal of care been grown to become acclimatized to theinnnust be exercised, due to the insoluble chargredients of a doughbatch, particularly such actor of the mucic acid. It is therefore precom onents as salt, iodates or bromates or ferred to add the mucic acidwhere a great comliinations of the same, as a time saving economy iseffected, as well as to render the factor or to effect an economy inthe'quantity mucic acid more effective. For this urpose of the yeast tobe used, there is a certain mucic acid maybe added asadry'pow or withamount of care to be exercised by the baker dry yeast. A. leaveningcomposition which in determining just when the dough has ma- I havefound will be most effective comprises tured or glutenized properly forbaking purdry yeast not more than 99%, mucic acid poses. Usually thebaker determines from from..l..to 1.75%. The best results are obtheappearance of the dough, after the additained in the calculation of theaddition of tion of the leavening compound, when the mucic acid so thatwhen the yeast is added to maturing has progressed sufficiently so thatthe flour a quantity of .05 grams of mucic 9 the dough may be spread,out and incorpoacid will be added for every pound of flour rated on thetrays for baking purposes. Not in the dough batch. 1 only is there agreatdeal of time involved In its preferred form, my invention conbutthe exercise of a great deal of care is also templates the preparationof the yeast comrequired. position at the time when the yeast is propa-It is a. further object of my invention to gated. For this purpose theyeast is pro-- repare a composition to be added to a dough duced toacclimatize the same to sodium iiatch where substantially no care needbe chloride, a compound containing a halogengiven to the character ofthe dough to deteroxygen acid radical and mixtures thereof.

'mine whether it has become properly ma- Thus, it is contemplated toproduce a yeast 100 which is acclimatized to sodium chloride f and/or acompound containing a halogenoxygen acid radical or combinationsthereof. Thus. I may acclimatize yeast to sodium chloride, with orwithout at least 0.005% of an inorganic compound containing ahologenoxygen acid radical.

; seed, yeast is propagated in a series of termentable solutions,preferably sacchariferous solutions, each of the series containing from.

a mere trace of sodium chloride with or without a mere trace of one ormore of the compounds containing the halogen-oxygen acid radicaluntilthe yeast has been propagated in a solution containing the upperlimit of sodium chloride with or without the compound containing thehalogen-oxygen acid radical. Preferably, the yeast is propagated in asuccessive series of sacchariferous solutions, each gradually increasingvthe concentration of the sodium chloride with or without potassiumiodate, until the solution contains about 3% sodium chloride and about.75% of potassium iodate. The yeast so obtained may be used as acommercial seed yeast and propagated in a fermentable solution,preferably a sacchariferous solution, vmaintaining the concentration ofsalt subgen-oxygen acid radical.

stantially constant between 0.5% to 5% of sodium chloride and thecompound containing the halogen-oxygen acid radical in proportions offrom .005 to .75%.

It is preferred to repare the commercial yeast in a fermenta 1esacchariferous solution, such as-mo'lasses', in which the saltconcentration is about 3%, with or without .75% of the compoundcontaining the haloyeast is propagated until about six successivegenerations of yeast have been grown. Just prior to the last generationor mashstep, I

.015 to 2.25% of mucic acid.

add a quantity of mucic acid in proportions of at least 2%, utilizingmucic acid in the powdered form. It is preferred to add from Where theyeast has been grown in the presence of salts including an iodate, mucicacid is preferably added in quantities of about three times they"quantity of the iodate. Thus, whereffljma yi use'trom .005 to .757; ofpotassiuirijiodate" in the solution of a fermentableli uid,"-s uch' asmolasses, in the last mashlstepj mayadd the mucic acid in percentages of.015 to of mucic acid.

The mucic acid may be added as the pure acid or in the form of acompound containing the mucic acid radical. \Vhere the compound is usedI may add a compound of the alkali metals or the alkaline earth metals.

The commercial Thus I may add the potassium saltof mucic acid or thecalcium-salt of mucic acid. The yeast so prepared may be pressed andfiltered in the ordinary manner so that when it comes from the. press itcontains approximately about of combined water.

Where yeast is propagated in the presence of a compound containing thehalogen-oxygen acid radical, such as an iodate, this yeast is ofmaterialvalue in producing a bleached effect upon the flour in the;final bread;-

percentage above given and it is desired to obtain a proper bleachingeffect upon .-the dough, an additional quantity of the compoundcontaining the halogen-oxygen acid,

a dough batch, the dough batch containing the proper quantity of flour,salt and other ingredients having been separately preis added to theaqueous medium such as Water to hquety the same in the normal manner forpreparing pared. The liquefiedyeast is then intimately mixed with thedough in the ordinary way and becomes almost immediately elastic,permitting it to be spread and cut and placed upon the trays or similarforms for baking vpurposes, thus eilecting a saving in the time normallyused for maturing and glutenizing the dough of from one half to four andone half hours, including the most rapid 1eavening compounds and themaximum permissi ble quantity of yeast that may be: added.

Themixing operation of four minutes to incorporate the yeast componentin its aqueous medium is suflicient to mature the dough. I may make whatmay be considered a nodough time yeast by raising the tem erature of thedough batch slightly and find it best to raise the temperature of thedough batch to operate at temperatures from 82 j to 84 F.

-Where the bleaching or whitening effect is unimportant, the yeast maybepropagated without the addition of the compound containing thehalogen-oxygen acid radical j and the mucic acid or salts containingcompounds of the mucic acid radical may be used alone. Thus, wheremaking such bread as rye or Graham bread, the iodate or the likecompounds may be omitted.

I consider that the addition of the mucic acid or the salt of mucic acidin the last mash step as my preferred form as it serves to overcome thedefects in using the normally insoluble mucic acid by a conversion whichmakes the mucic acid assimilable.-

However, I may add the mucic acid or the compounds thereof to the dryyeast, obtaining some beneficial results. Thus dry yeast as it comesfrom the p 'ess, containing about 7 I Where-the iodate is used in theminimum 1 In the preparation of the yeast from the I spread, out andused for Having thus described my invention and 05% of water, may haveadded thereto from ing yeast and an alkali metal salt-of mucic acid; a

7. A bread leavening compound comprising a compound containing thehalogen-oilygen acid radical and mucic acid.

8. Abread leavening compound coniprising yeast and from .1 to 1.75% ofmucic acid. In witness whereof I have hereunto signed my name this 16thday of March, 1928.

JOHN RAYMOND WHITE.

the dry powder containing mucic acid or the compound thereof. Theliquefied yeast may then be added in the customary manner. It ispreferred in this form to use a salt acclima tized yeast propagated ,asin the manner above described.

The economy effected by the yeast as prepared in accordance with myprocess would be about one third or one half the quantity of yeast, inaddition to the fact that no additional ingredient-s need be added tothe batch of dissolved yeast to start the yeast ferment ing. Thedissolved yeast, particularly as made in the preferred process of addingthe mucic acid to the last batch step, may be immediately added to themixer. Thus, the dissolved yeast may be added to the mixer and the doughimmediately placed upon the bakers bench.

By the procedure outlined, I obtain a leavening compound or a doughbatch which eliminates almost entirely the period of time ordinarilyallowed for maturing the dough batch, thus effecting an economy in timeas wellas avoiding the necessity of utilizing skilled help injudging-whether the dough batch has matured sufficiently, as the batchor batter, immediately upon addin the yeast, may be baking purposes.

illustrated its use, what I claim as new and desire to secure by LettersPatent, is-

1. In the process of preparing a bread leavening compound, the stepswhich include successively propagating yeast in a series of fermentableliquids, the last of which has added thereto a mucic acid compound.

2. In the process of preparing a bread leavening compound, the stepswhich include successively propagating yeast in a series of fermentableliquids, the last of which has added thereto nlucic acid.

3. In the process of preparing, a bread leavening compound, the stepswhich include propagating yeast, adding a mucic acid com.-

pound thereto and separating the yeast so propagated from its aqueousmedium.

4. A bread leavening compound comprising yeast and mucic acid.

5. A bread leavening compound comprising yeast and a compound of mucicacid.

6. A bread leavening compound compris-

